There are numbers of flavors - perfumes. In all countries, the signs are the same. The letter E pre

Substances identified in the composition of food products with the letter "E" does not have to be preservatives. Some of them are dyes, some of them are measures regulating acidity or antioxidants. Although the additives used to preserve food are approved for use, it is in excess can have a negative impact on the human body. If "harm" bacteria and molds if they are completely harmless to us? There is no unambiguous answer this question, so be careful. E is the number of the substances used. Single - mostly dye Double - Five preservatives - acids, bases and forming substances proper pH Four or six - sweeteners numbers from 300 to 321 - 322 antioxidants and 400 to 495 - stabilizing agents
There are numbers of flavors - perfumes. In all countries, the signs are the same. The letter E preceding three-or four-digit codes on the labels of many foods is an abbreviation of "Europe". This tells you that the product is added to substances that are not harmful to health (are tested for toxicity, carcinogenicity and teratogenicity, or adverse effects on the embryo and fetus) and safe for us amounts. They are included in the list approved by the authorities of the various countries of the European Union. Acceptable in Poland amounts of food additives determines the order of the Minister of Health on 18 September 2008. A good preservative should be non-toxic, non-irritating, non-allergenic, tasteless, odor and color. It should also be active against a broad spectrum of microorganisms, effective at low concentrations and wide range of pH, soluble in water and compatible with the other ingredients of the formulation and packaging. The preservative should not however burtons foods blackpool be volatile and subject to hydrolysis. Very important is the selection of such a preservative, whose primary function is to maintain the cosmetic product during storage and use in the microbiological state, in which the product was received, at as low a content of preservative.
The main factor causing food spoilage microorganisms, maintenance operations are therefore to prevent the growth and development in the preserved material and the change in the chemical properties of food products, or its packaging and closure that would limit their future development, and thus raised food safety. The most commonly used additives in food include:
Synthetic Dyes - are in marmalades, gels, chewing gum, tablet coatings. They can cause a variety of allergic reactions such as hives, shortness of breath. Blue ubrylantowany, marked E 133, added to canned vegetables can be harmful for people suffering from irritable bowel syndrome and other disorders of the digestive system. Functional features and attractiveness of sensory decide the greatest extent of the demand for food products, nutritional value has been relegated to second place. The reasons for this are many, m et al. increase the income of the population, reduce burtons foods blackpool production burtons foods blackpool costs, changing role of women in society. For convenience food include, among others products rapidly soluble (instant), baked chicken, washed and cut vegetables, salads, etc. In the production of this type of products are used all sorts of additives such as emulsifiers.
Preservatives - that is, for example, E 210 (benzoic acid), which can irritate the lining of the stomach and intestines and cause a rash. You can find it in jellies, burtons foods blackpool fruit juices, soft drinks, margarine, canned fish, canned vegetables or fruit and vegetable sauces. burtons foods blackpool
Acidifying burtons foods blackpool substances - among others. Acetic acid (E 260), which is found in fruits and vegetables and sauces, pickled, is not tolerated in individuals with sensitive stomach. Potassium Chloride (E 508), calcium (E 509) and magnesium (E-511) are added to spices and undesirable for people who have kidney or liver. The bulk laxative effects in the body.
Preservatives may be the cause of food allergy. Allergic diseases caused by artificial colorants and antioxidants currently ranks among the diseases of civilization. In terms of incidence they occupy fifth place, just after diseases such as cancer, cardiac, burtons foods blackpool respiratory burtons foods blackpool and AIDS. The natural origin of the substance does not guarantee its harmlessness, toxicity burtons foods blackpool is tested to a lesser extent than artificial substances obtained synthetically. burtons foods blackpool Greater confidence in the known substances of natural origin stems from centuries of observation and experience.
Examples of chemical compounds found in foods that cause allergy, you should Tartrazine (E102), which most often occurs in jellies, jams, canned vegetables, beverages and soups in powder, fruit liqueurs